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CLINTON KELLY Chicken Cutlets with Lemon Sage Brown Butter Sauce

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A simple and delicious recipe that is sure to wow your whole family!

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ingredients
CHICKEN CUTLETS WITH LEMON SAGE BROWN BUTTER SAUCE
2 tablespoons olive oil
4 chicken breast cutlets (pounded to 1/4 inch thick)
1/2 cup all-purpose flour
6 tablespoons butter
8-10 sage leaves
1/2 lemon (juice)
Kosher salt and freshly ground black pepper
APPLE ESCAROLE SALAD
1 head escarole (core removed, cut in 1-inch pieces)
1 cup apple (thinly sliced)
1/2 cup parmesan cheese (grated, or broken into small chunks)
1/4 cup walnuts (roughly chopped)
3 tablespoon white wine vinegar
1 tablespoon honey
1/3 cup extra-virgin olive oil
2 tablespoons parsley (finely chopped)
1 tablespoon chives (finely chopped)

directions
In a large sauté pan, add the olive oil and place over medium-high heat.
In a baking dish, add the flour and season with salt and pepper. Dredge each chicken cutlet in flour, shake to remove any excess and place in hot pan. Cook for 3-4 minutes. Flip chicken and add the butter and sage to the pan. Allow the butter to melt and turn slightly brown. Add the lemon juice and bring to a simmer. Sauté the chicken until golden-brown on both sides and cooked through in the middle, about 8 minutes total. Remove chicken to a plate and spoon some of the sauce over the chicken. Serve the Apple Escarole Salad alongside the chicken.
For the Apple Escarole Salad: in a large mixing bowl, add the escarole, apples, Parmesan cheese and walnuts.
In a separate, medium mixing bowl, add the vinegar and honey and whisk to combine. Add the olive oil in a steady stream while whisking. Add the parsley, chives and season with salt and black pepper, and whisk combine. Dress the escarole mixture and toss to coat. Shave more fresh Parmesan cheese over the salad if desired.
Helpful Tips:
– Replace the chicken with pork cutlets!
– Use a seasonal fruit or vegetable in place of the apple, if they’re not in season!

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